Collar of Pork

Ingredients

• a breast or spring of pork
• plenty of thyme
• parsley
• and sage

Method

1. 1

   Bone the pork, season with thyme, parsley, and sage, roll it tightly, put in a cloth, tie both ends, and boil.

2. 2

   Press it, then keep it in its own liquor when cold.

Nutrition per serving

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 394. The excerpt below is the record exactly as published.

parsley; put them into a stewpan with a little gravy and a spoon- ful of good vinegar, a little salt and cayenne ; sfrnmer till enough, and serve. POPLAR BARK, Infusion of. — Take a handful of the bark of the stinking poplar, pounded, put into a quart jug, and fill it with boiling water. This will relieve a relax, headache, feintness, bile, and other complaints caused by indigestion, also for affections of the kidneys, and for consumption. PORK, to Choose. — Pinch the lean, and if young, it will break. If the rind is tough, thick, and cannot easily be impressed by the finger, it is old. A tbin rind is a' merit in all pork. When fresh, the flesh will be smooth and cool ; if clammy, it is tainted. What is called measley pork is very unwholesome ; and may be known by the fet being full of kernels, which in good pork is never the POR 3*5 POR case. Pork fed at still-houses does not answer for curing any way, the fat being spongy. Dairy-fed pork is the best. PORK, to Barbacue a Leg of. — Put down the leg to a good fire ; into the dripping pan, put two bottles of port wine ; baste the pork with it all the time of roasting. When enough, take up what is left in the.pan ; put to it two anchovies, the yolks of three eggs, boiled hard, and pounded fine, with a % lb. of butter, and half a lemon, a bunch of sweet herbs, a tea-spoonful of lemon pickle, a spoonful of ketchup, and one of tarragon vinegar; boil them a few minutes ; then draw the pork, and cut the skin down from the bottom of the shank in rows an inch broad ; raise every other row, and roll it to the shank ; strain the sauce, and pour it boiling hot. PORK, Chine of. — Salt three days before cooking. Wash it well; score the skin, and roast with sage and onions finely shred. Serve with apple sauce. — The chine is often sent to the table boiled. PORK, to Collar. — Bone a breast or spring of pork ; season it with plenty of thyme, parsley, and sage

Cook this with the app: pantry check, scaling, and the assistant.